Grilled Caesar Salad
Recipe by Emma Moore of Emma's Eatery Catering
If you have the space, time or interest in making the meal, we have the perfect fall menu, courtesy of Emma's Eatery Catering. If not, there's no shame in ordering part or all of your dinner, such as Emma's drop off platters. Meal prep is the most time-intensive part of having people over, so we hereby give you permission to order any or all of the meal. You don't have to actually cook anything for it to be a party. It's about the company and, of course, a beautifully set table.
2 heads romaine lettuce
¼ cup lemon juice
¼ cup red wine vinegar
¼ cup olive oil
2-3 garlic cloves minced
1 tbsp anchovy paste
Dash of Worcestershire
2 tsp Dijon mustard
Salt and pepper
Brush one head of romaine lettuce cut in half with olive oil and grill on bbq or cast iron skillet until quickly charred, do not leave on for too long as you don’t want the lettuce to wilt completely.
In a measuring cup whisk together lemon juice, red wine vinegar, garlic, Dijon, salt, pepper, anchovy and Worcestershire. Slow drizzle in oil until it emulsifies into a dressing.
Arrange the grilled and not grilled romaine. Drizzle with dressing and shaved parmesan cheese to your liking.